White Center Special Sauce

This chile lemongrass oil tastes good on just about anything. Ian and I discovered it at our local Vietnamese restaurant, Pho White Center, where it’s served as a ubiquitous condiment. I became so obsessed that I asked Vin, the server and son of the owner, if I could buy some to go – he was confused, but obliged. I now purchase bulk orders to give out at holidays. I couldn’t keep up with demand from the family, so Helen developed this recipe, her best recreation. Of course it tastes good on Asian dishes, but it pairs magically with cheesy and egg dishes.

Laura

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• 90 grams lemongrass
• 30 grams garlic
• 50 grams shallot
• 1 cup canola or neutral oil
• 25 grams fresh red fresno chilis, stemmed and seeded
• 35 grams Thai crushed chili powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon MSG (or substitute kosher salt)
• 2 teaspoons sugar
• 1 tablespoon fish sauce, optional

Process lemongrass in a food processor until very finely chopped. Set aside. Process garlic and shallot until finely chopped, scraping down bowl as needed so pieces are uniform. Set aside. Process fresno chilis until finely chopped.

Heat oil over medium-low heat in a small saucepan. Add lemongrass and simmer for 10 minutes – adjust heat so there is not more than a lazy simmer. Add garlic and shallot and continue to simmer for 10-15 minutes, stirring occasionally. Do not let brown.

Add fresh chilis and simmer for 5-10 minutes, until the mixture is orange in color.

Add crushed chili powder and simmer 5 minutes more, until mixture is dark and fragarant.

Remove from heat and stir in salt, MSG, sugar and fish sauce. Cool. Place in a pint jar, making sure there is a thin layer of oil at the top (add a little more oil to cover if needed). Refrigerate.